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For Dressing:. Place evaporated milk, lemon juice, oil, sugar, ginger, salt and black pepper in small jar, cover with lid. Shake well until well blended. Makes 1 cup. For Salad:. Combine salad greens ,chicken, carrots, peas, dried cranberries and nuts in large bowl. Add 2/3 cup of dressing; toss until evenly coated. Place 1 cup salad mixture on each tortilla. Sprinkle with shredded cheese if using. Roll up tightly, cut in half and serve remaining dressing on site if desired. Note: Dressing can be make up one day ahead and refrigerated. Shake well before using.
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Bottled yuzu juice — ponzu, dressings, cocktails, desserts
Lever-press citrus juicer — maximum juice, no seeds
Adjustable stand — hold cookbook or tablet at eye level while cooking
Simple wooden reamer — squeeze lemons and limes by hand
Electric butter churn — artisan butter from cream in minutes